An easy and colorful quinoa and edamame pilaf combines two high-protein plant foods in one tasty dish. Using good-quality frozen vegetables eases the prep. Depending on what else you’re serving, this can be a side or main dish.
If you enjoy Japanese eateries, chances are you may have snacked on fresh green soybeans, aka edamame, while awaiting your sushi (where part of the fun is popping them out of their shell). Make this dish quick and easy by starting out with frozen, pre-shelled edamame.
Are you new to quinoa? Quinoa has become a staple in plant-based kitchens. With its mild, distinctly nutty flavor and light, fluffy texture and quick cooking time (about 15 minutes), this super-grain of South American origins is a boon to busy cooks. It’s an excellent source of protein and minerals.
Is there a more perfect gluten-free pilaf grain than quinoa? Learn more in our Guide to Quinoa and see lots more ways to use it in Easy Quinoa Recipes.
Complete the meal: For a hearty and simple meal, add baked or microwaved sweet potato or roasted winter squash. Add a simple salad or slaw if you’d like.
This pilaf makes good use of frozen vegetables you may have lingering in your freezer. I don’t know about you, but I almost always have bags of half-used frozen green beans, corn, and peas — this pilaf is an ideal way to use them up.
About edamame
Sometimes called fresh green soybeans, edamame are basically immature soybeans. Resembling baby lima beans with less mealiness and more flavor, edamame (eda-MA-may) are a popular appetizer in Japanese restaurants. They’re usually served in the pod, ready to be popped open — that’s half of the fun!
Edamame have a lot going for them, with a good protein and fiber profile. They provide generous amounts of vitamins and minerals, especially Vitamin K and folate. Learn more about how to use and enjoy edamame, and see their complete nutritional profile.
Use fresh or frozen edamame: In midsummer, you might find fresh edamame in your local farm markets. They’re cooked in the shell for about 8 minutes, then popped open and eaten at room temperature as a snack or to use in recipes like this one.
Otherwise, look for frozen edamame in the freezer section of well-stocked supermarkets and natural foods stores, either in or out of the shell — though in this case, it may be more practical to buy them already shelled. Learn lots more in our Guide to Edamame.
Explore more …
- Easy green bean recipes
- Sesame-Ginger Tofu & Edamame Salad
- Quick & Colorful Quinoa Paella
- Easy Quinoa Pilaf with Seasonal Vegetable Variations
Colorful Quinoa and Edamame Pilaf
An easy and colorful quinoa and edamame pilaf combines two high-protein plant foods into one tasty dish.
Ingredients
- 3/4 cup quinoa, any color
- 1 tablespoon dark sesame oil
- 1 small onion, finely chopped
- 2 to 3 cloves galic, minced
- 1/2 medium red bell pepper, finely diced
- 1 1/2 cups frozen shelled edamame (fresh green soybeans), completely thawed
- 1 1/2 cups frozen cut green beans, completely thawed
- 1/2 cup frozen corn kernels, completely thawed
- 1/2 cup frozen green peas, completely thawed
- 1/3 cup good-quality bottled teriyaki marinade, or more, to taste
- 1 to 2 teaspoons grated fresh or squeeze-bottle ginger
- Freshly ground pepper to taste
- Sriracha or other hot seasoning to pass around, optional
Instructions
- Combine the quinoa with 1 1/2 cups water in a stir-fry pan or deep skillet. Bring to a slow boil, then turn down the heat, cover, and simmer until the water is absorbed, about 15 minutes. If the quinoa isn’t done to your liking, add another 1/4 cup water and cook until absorbed. You can do this part ahead of time.
- Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat. Add the garlic and continue to sauté until both are golden.
- Add the bell pepper, edamame, and green beans along with just enough water to keep the skillet moist. Cover and cook until the edamame and green beans are just tender, about 6 to 8 minutes.
- If the quinoa isn’t done yet, take the vegetable mixture off the heat, and let stand, uncovered. When it’s ready, add the cooked quinoa to the pan along with the corn and peas (return the pan to the heat if you had removed it) and stir everything together.
- Drizzle in at the teriyaki and ginger along with a few grindings of pepper and stir again. Cook over medium-high heat, stirring often, for 3 to 4 minutes. Taste and add more teriyaki and/or ginger if need be.
- Serve at once, passing around sriracha to anyone that wants to spice up their portion.
If you like this quinoa pilaf, you might also enjoy …
See more plant-based main dishes and salads & sides.
Photos above recipe box: Bigstock
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